Grilled Sausage on Homemade Hot Dog Buns

Lori of All That Splatters is hosting this week’s Saturday Blog Showcase.   My contribution this week is a recipe that I actually found on Lori’s Blog – Homemade Hamburger/Hot Dog Buns.

I had nothing planned for dinner yesterday so I stopped at the grocery store on the way home from work and hoped for some inspiration.   

They carry a fresh sausage that they call Chorizo, but it isn’t a traditional Chorizo sausage, but more like a spicy pork sausage.  The seasoning is different than a spicy Italian and I really like the flavour.  

 I decided  I would grill the sausages and serve them on buns topped with fried onions and green peppers.


And to make them a little bit more special I baked  homemade hot dog buns using the recipe that Lori of All That Splatters has shared on her blog.   

What is really nice about this recipe is that it is a quick yeast dough and can be made from start to finish in about one hour.   The recipe is good for both hamburger buns or hot dog buns. 

Homemade Hot Dog or Hamburger Buns

Source:  All That Splatters
1 cup milk

1/2 cup water
1 tablespoons honey
1/4 cup unsalted butter
1 egg, room temperature
4 1/2 cups flour
(unbleached, whole wheat, or a mix)
1 package instant yeast (2-1/4 teaspoons)
1 1/2 teaspoons salt

Heat the milk, water, honey and butter until
butter is melted.
Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.

Mix 2 cups of the flour, yeast, and salt.
Mix into the milk mixture. Stir in the rest of the flour,
1/2 cup at a time. Beat well after each addition.

When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.

Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat  (or Parchment) covered baking sheet.

Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.

If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!

7 Comments Add yours

  1. Ann, those look sooo good! What a great idea to turn the bun recipe Lori shared into sausage buns. My mouth is watering! I love the inspiration you always share with us.xoxo -mP.S. Fabulous photos, my friend. *sigh* I need photo and bread making lessons from you!

  2. They came out perfect! Your dinner makes my mouth water. Great photos, as always!

  3. Ann, my husband was looking over my shoulder and said \”Let's have that for dinner!\”. Great postxoxo Pattie

  4. queste foto mettono l'acquolina solo a guardare!complimenti!

  5. Memória says:

    This sounds fantastic!

  6. Suzy says:

    Ann these buns look great and have inspired me to give them a try. Thanks for passing Lori's recipe along.

  7. pam says:

    Homemade buns make all the difference, don't they?

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